Greetings,
So after my first few batches this year, saving about a cup or two of trub from each one, I have blended three ale yeast cultures into one culture that I pitch into every new batch.
My process is simply to harvest the dregs from the primary once the clear beer has been poured off into sterilized pint-size mason jars. Before use, or if they have been in the fridge for a month, I pour off the clear liquid on top and replace it with fresh, clean water.
I have no idea which one(s) are dominant, and not really concerned as long as the flavour of the beer doesn’t go south.
My questions for the community:
1. Can I harvest and pitch this indefinitely (as long as the flavour is still good)?
2. Should I expect some mutation or die-off within the yeast strains?
3. Has anyone had any complications from doing this themselves?
My three strains are: Safale 05, White Labs 002, and White Labs 023. I am getting around 82% attenuation with this culture.
Related question, I hear a lot of people talking about no longer using a secondary for dry-hopping, oak, etc. However, how complicated will it be for me to get clean yeast if my primary is full of hop matter, oak chips, or whatever?
Peace,
Reevesie
So after my first few batches this year, saving about a cup or two of trub from each one, I have blended three ale yeast cultures into one culture that I pitch into every new batch.
My process is simply to harvest the dregs from the primary once the clear beer has been poured off into sterilized pint-size mason jars. Before use, or if they have been in the fridge for a month, I pour off the clear liquid on top and replace it with fresh, clean water.
I have no idea which one(s) are dominant, and not really concerned as long as the flavour of the beer doesn’t go south.
My questions for the community:
1. Can I harvest and pitch this indefinitely (as long as the flavour is still good)?
2. Should I expect some mutation or die-off within the yeast strains?
3. Has anyone had any complications from doing this themselves?
My three strains are: Safale 05, White Labs 002, and White Labs 023. I am getting around 82% attenuation with this culture.
Related question, I hear a lot of people talking about no longer using a secondary for dry-hopping, oak, etc. However, how complicated will it be for me to get clean yeast if my primary is full of hop matter, oak chips, or whatever?
Peace,
Reevesie
